Crunchy pickles

2-3 sprigs of parsley

2 cloves of garlic

2 cherry leaf

1 Ring bell pepper cm

horseradish leaves

dill

bitter pepper (to taste)

tarragon

1 liter of water to the brine:

70 g 9% vinegar

40 g salt

30 g sugar

bay leaves

pepper

For this recipe do better with small canning cucumbers without defects and bitterness.

Cucumbers need 3 hours to soak in cold water, then rinse under running water and cut the "ass".

At the bottom of the banks 1L put cherry leaves, horseradish, dill, parsley, pepper, tarragon and garlic.

Put the cucumbers in a jar, pour boiling water, leave for 20 minutes, repeat.

On the bank 1L need 0.5 liters of water to the brine, add the water everything except vinegar, add it when the brine boils.

Pour boiling brine pickles, roll up the banks.